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Don’t Miss: Food Lover’s Book Club (Wednesday, August 12)

Sweet Action Ice Cream and food editor Amanda M. Faison break down the heavenly treat.

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Food Lover’s Book Club is a bimonthly discussion of a cookbook or food-related book led by 5280‘s food editor Amanda M. Faison. The free gathering takes place at the Cherry Creek Library.

There are few foods that speak more of summer than ice cream. It’s creamy, it’s cold, it’s special, and it evokes childlike excitement in most everyone. Sam Kopicko and Chia Basinger of Denver’s beloved Sweet Action Ice Cream will join me Wednesday, August 12, at the Cherry Creek Library to chat about the heavenly treat.

The topic of discussion will include tidbits about the genesis of the Broadway shop’s most popular flavors (salted butterscotch and Stranahan’s whiskey brickle), as well a history of the frozen dessert, what makes ice cream so magical, and even the changing dietary landscape that necessitates delicious vegan options. The chosen cookbook is The Perfect Scoop by David Lebovitz, which is one of the most heavily used books in my kitchen. In the coming week, check out the title—or better yet, buy it—cook from the pages (make the fresh mint ice cream!), and come ready to discuss. Bonus: Samples!

Extra: A homemade ice cream taste test.

Next up: On Wednesday, October 14, Jeff Cleary of Golden’s Grateful Bread Company will join me to explore the world of bread. Over 60 minutes, we’ll discuss the art form of turning flour and water into a food that has captivated humans for millennia. (Of course, any talk of bread these days can’t take place without also referencing the gluten-free wave.) The chosen cookbook, Tartine Bread by Chad Robertson, is a must-have for anyone interested in bread. Check it out at the library, buy it at the Tattered Cover, cook from it (don’t miss the panzanella recipe), and come ready to discuss.

Free, 6 p.m., Ross-Cherry Creek Branch Library, 305 Milwaukee St., 720-865-0120

Follow food editor Amanda M. Faison on Twitter, Instagram, Facebook, and Pinterest.

—Photo via Shutterstock

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